Quick Pour Fondant Icing Recipe
Quick-Pour Fondant Icing is a great choice for covering cakes, cupcakes, cookies or petits fours with a dazzling silky finish. Place lightly iced cakes, cupcakes (narrow end up) or petits fours on cooling grid above a drip pan before pouring.
Makes: About 2 1/2 cups of icing.
Skill Level: None
Quick Pour Fondant Icing is rated out of 5 by 18.
Rated 5 out of 5 by glagla24 from I loved this! Started off trying to pour it over the cookies and realized that was not a good idea, so my husband suggested I dip them into to it. Worked great! We make 3 dozen shamrock cookies in this for St. Patricks Day. Tasted great. I will look for cutters that will lend themselves to this idea...already thinking of some! I really can't wait to make it again. Great way to pass a raining afternoon.
Date published: 2012-03-11
Rated 1 out of 5 by kheffner from Dont recommend for Petite Fours I was looking for a really quick and easy pour fondant recipe. I have never done this technique before but it really didnt sound too hard. I have quite a bit of baking experience. When I went to pour it over my petite fours it just sort of rolled right off of them and didn't adhere on the sides at all. Even as I intentionally held my spoon closer to the side. I noticed in the other reviews that a baker who was also using this recipe for p.fours also had some trouble. It tasted good but did not work for me and this project.
Date published: 2016-03-11
Rated 4 out of 5 by StephanieKush from I thought that this was a very quick and easy solution for a three tier tilted baby shower cake that I need to cover in shiny black (too look like patent leather) color. The shine was amazing. There was some cracking that occurred in transport though - but nothing that could not get filled and smoothed out with extra pour.
Date published: 2010-12-03
Rated 1 out of 5 by bsangela from I made this icing for my petit four. It didn't work out. The consistency was just to thin and didn't look well on the cakes. It was sort of transparent, eventhough i added plenty of gel food coloring. I wouldn't recommend this recipe at all for petit fours, maybe for other pastries. Not your best recipe Wilton!!
Date published: 2014-06-10
Rated 3 out of 5 by roarkmd from had a little trouble with color/thickness/consistency - too transparent, even with it being colored green. No matter how warm for thinner or cooler for thicker, it just didn't work for me. In order to get solid coverage, I had too many layers and it looked gunky and too sweet. Suggestions?
Date published: 2010-11-30
Rated 5 out of 5 by PastryChefWannaBe from Another recipe I love!!!! I used on an old Sicilian cake recipe I have that couldn't get the right icing and this is it!!!! It's easy and takes minutes to make. I use 1/2 at a time and frigerate the rest and keeps great! I'm going to try it on cookies next.
Date published: 2011-05-12
Rated 4 out of 5 by Luann M from I used this icing for peti-fours. I did have to reheat before finished. Just keep working at heating and pouring. Elevate your little cakes on a rack over a cookie sheet. You can recover icing that pours into cookie sheet.
Date published: 2010-11-29
Rated 3 out of 5 by Cheryl P from This icing has a very good flavor and is easy to color but the directions do not give a time line for cooking. It only says dont let it get above 100 degrees so I had to guess at the time. It was still very easy to use.
Date published: 2010-11-30